Tag: Small Batch Preserving

ECONOGAL > Small Batch Preserving

Overload of Green Tomatoes

Posted on by Econogal
Table full of produce harvested just before a killing frost
An abundance of green tomatoes

The big freeze last week left me with an overload of green tomatoes. Many of them are ripening while just sitting on the dining room table. But I need alternatives. So, I started searching through my recipe boxes. Family recipes are the best. Especially those handed down from generation to generation just like in the novel I reviewed, The Recipe Box.

At one time I used a recipe written down by a neighbor to make Green Tomato Jam. However, it used canned pineapple from the grocery store and lots of sugar. I also have a good green tomato relish recipe. Currently, it is at the top of the list for using up the tomatoes.

Online Recipes

While the green tomato relish makes a great presentation as a Christmas gift, I have a lot of tomatoes. So I started searching the Internet for recipes. One of my favorite recipe websites belongs to Deb Perelman. If you have yet to discover Smitten Kitchen take a look.

Another site I frequently visit is The Spruce Eats. I am very tempted to try the Green Tomato Cake recipe. Some days you just feel like having sweets. Actually, quite a few recipes from the posting 15 Fabulous Green Tomato Recipes are calling out to me.

Ripening Green Tomatoes

Quite a few of the tomatoes are turning red. We are enjoying the heirloom slicing tomatoes. In addition to processing a bunch of the green tomatoes today, I plan to dehydrate a batch of Romas that have ripened.

It is nearing the end of the canning season for me. Although my favorite Small-Batch Preserving recipe book boasts of year-round production, I hang up my processing hat shortly after the first freeze. To be honest, the cooler weather pulls me toward the quilting room instead of the kitchen. But, first I need to can the green tomatoes.

Swiss Chard with Raisins and Almonds

Posted on by Econogal

Swiss Chard with Raisins and Almonds Recipe

I love this recipe based on sautéed Swiss Chard. Beth shared the recipe with me last summer. She had adapted the recipe from The Gourmet Magazine. Now I am sharing my version which has been further tweaked. My almond tree is not producing nuts yet, and I have not learned to dehydrate grapes into raisins. But the onion, garlic and Swiss Chard are products of my garden.

                                                 Kitchen Items

                                     You will need the following items from the kitchen to prepare the dish. Cutting board, sharp knife, measuring spoons, measuring cups, and a skillet with lid. I use a cast iron skillet. Optional tools are a garlic press and a hand held food chopper. If I am cooking alone, I utilize the last two items. However, my husband prefers cutting everything up with his chef’s knife.

 

Ingredients

4 to 5 large leaves of Swiss Chard, leaves finely sliced and stems chopped
1 small to medium onion, chopped
1-2 cloves garlic, minced
¼ cup slivered almonds
¼ cup raisins
2 TBS olive oil
2 TBS balsamic vinegar

Directions

Heat olive oil on medium until warm. Saute the minced garlic and chopped onion until the onion is translucent. Stir in the almonds. Then stir in the Swiss Chard. Cover with lid and reduce temperature as needed. Cook 4 to 5 minutes or until the chard is wilted. Stir in raisins. Finally stir in the balsamic vinegar.

I use a scant two tablespoons of the vinegar. This recipe serves two hungry people. I have omitted salt because I think the balsamic vinegar is the only needed flavoring for the fresh ingredients.

As you can see by the picture, the sautéed Swiss Chard with Raisins and Almonds yields about a cup per person. We enjoyed a summertime meal of a turkey sandwich with fresh lettuce from the garden. Later in the summer we will naturally add slices of tomato. Also from the garden were golden beets. The pickle was made from last summer’s cucumbers with a recipe from Small Batch Preserving. But the best part of the meal is the Swiss Chard with Raisins and Almonds!